Jerusalem artichoke tart with artichoke tapenade

Short Pastry

1. Pulse the flour and butter in food processor until it resembles breadcrumbs.
2. Add water, quick pulse then pour out on the bench. Push the pastry together using your hands.
3. Wrap with plastic and push firmly into ball or log.
4. Rest in fridge .5 hr then roll out and press into long tart tin. Always rest pastry again before filling and baking to avoid shrinkage.

Filling

1. Lightly grease a 24cm flan tin.
2. Line flan tin with pastry, sprinkle with parmesan and rest in fridge.
3. Cover artichokes with water and a squeeze of lemon and bring to the boil, simmer until tender. Drain well.
4. Put artichokes in food processor with cream, eggs, salt & pepper and blitz until smooth.
5. Fill tart with artichoke mixture and bake 180C for about 30 to 45 mins - until just firm.
6. Serve topped with artichoke tapenade and extra shavings of parmesan.

Artichoke Tapenade

1. Blitz altogether to a chunky consistency, taste and serve